Taste of peach

Peaches, rich in aromatic essences, are probably the fruit in which taste has been affected the most due to unethical modern farming techniques. But at the market you can still find delicious and redolent peaches: with yellow or white pulp, called freestones if the flesh separates readily from the pit or clingstones if their flesh clings tightly to the pit. Nectarines have smooth, shiny skin; peaches have fuzz on their skin. By seeing the colour of a peach you can’t tell if it is ripe or not, you should check its texture: when you buy them, choose not too hard peaches. In any case, unripe peaches ripen in two-three days at room temperature, while it is advisable to keep ripe ones into the fridge.
Peaches don’t contain fats, they are poor in sugars and high in vitamin A, mineral salts and fibres. They are recommended to those who suffer from liver diseases and to tackle constipation.
More info: a reliable study on the antioxidant capacities of nectarine peaches revealed that those cultivated using organic farming practices “have higher amounts of free phenolic acids and better antioxidant capacities compared to those from traditional farming practices and they don’t undergo substantial changes during preservation with respect to these two indexes”.